Wild rice amandine en casserole

Yield: 6 servings

Measure Ingredient
2 tablespoons Onion, chopped
2 tablespoons Fresh chives, finely chopped
1 teaspoon Shallot, finely chopped
3 tablespoons Green bell pepper, finely ch pped
¼ cup Olive oil
2 cups Wild rice, rinsed well and d ained
4½ cup Chicken broth, heated
\N \N Salt, pepper to taste
¾ cup Blanched almonds, slivered

In a large saucepan, cook the onionn, chives, shallot, and pepper in the oil over mod-low heat, stirring occasionally, until veggies are softened. Add the rice, and cook the mixture, stirring constantly, for 1 minute. Stir in broth, season with salt and pepper to taste, and add the almonds.

Transfer the mixture to a 4-qt. casserole and bake, covered, in the middle of a 325f oven for 75 minutes, or until rice is tender. Stir once after about 35-40 minutes. a 1952 Gourmet Mag. favorite

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